What Sets This Restaurant Apart From Others? Fine dining with a Southwestern fusion.

How Long Has The Restaurant Been Open? 6 ½ years.

What's New? The attitude of the employees. Everyone here is committed to 100-percent guest satisfaction without personal attitudes getting in the way. We just like to take care of our guests and have a great time doing it.

Job You'd Have If Not A Chef: I would be an endocrinologist.

Who Inspired Your Love For Cooking? I have always enjoyed making people smile. I often watch guests take their first bite and I can literally read their lips as they say, "Oh my God!"

Your Mentor: My grandfather, Harold Peters of Sylacauga. I strive daily to become more like him. He makes the world a better place.

Your First Cooking Memory: I can remember when I was 4 making Rice Krispie Treats with my mom, Pat Nicholson of Sylacauga.

Your Worst Cooking Disaster: I can't really say that I have ever had a disaster per se; however, I have burned the heck out of a cheesecake or two.

Restaurant-Related Thing You're Proudest Of: I am most proud of the fact that I got the nod for exec (chef) here at PFG. This is, by far, the best restaurant in the state and there are very few people who would dispute that.

Favorite Food To Prepare: I simply love cooking the Southwestern-style food served at Prairie Fire Grille.

Favorite Food To Eat: Peanut butter and jelly sandwiches. Just joking! I do love a good steak.

Favorite Restaurant Other Where You Work: Sharky's in Panama City Beach. Great atmosphere! It is still my favorite, even though the last time I was there they tried to pass off tilapia for grouper. I politely sent it back and went with the popcorn shrimp bucket and everything was fine.

Chef You Most Admire: Gordon Ramsey. He just tells it like it is.

Favorite Spice: Anise. It is unique and can be used in so many ways.

Favorite Herb: Rosemary. I love the aroma.

Do You Cook At Home? Occasionally. Love those Ramen noodles. My friend taught me how to make them "prison style." I'm not quite sure where he learned that trick!

Kitchen Gadget You Couldn't Work Without: Robot Coupe; I use it for everything.

Strangest Occurrence In Your Restaurant's Dining Room: We once had two 10- to 12-tops (for 20-24 people) booked and they ended up as no-shows. Later we found out it was some ex-employee from (another restaurant) that called in the reservations. As it turns out, they do that a lot ... nice!

Food/Restaurant-Related Pet Peeve: Please leave your personal issues at the door. It affects your work and the work of others around you.

Advice For Someone Outfitting A Kitchen: Go with gas and have plenty of counter space.

Worst Mistake Most Cooks Make: I believe inexperienced cooks forget to keep their knives sharp thus leading to more accidents. A sharp knife is a cook's best tool.

Your Best-Kept Kitchen Secret: Bearnaise in the Robot Coupe.

Advice For Pulling Off A Last-Minute Meal: Use whatever you have on hand. Keep it simple. You can make a killer sauce with just a can of crushed tomatoes, red pepper flakes, salt, basil and butter. Toss it with some pasta and top it off with Parmesan.

Your Best Cooking Tip: Be creative and don't be afraid to try something new. Preparing a dish is always easier the second time around.

Where Will You Be In 10 Years? I will be biding my time overseeing the kitchens of the numerous Prairie Fire Grilles across the country.

Final Thoughts: Keep your head held high under every circumstance. The moment you stop believing in yourself is the moment others will stop believing in you.